Ingredients

The following ingredients have 2 Servings
  • 1 medium onion (peeled and grated (red or white))
  • 1 lb lean ground lamb
  • 1 lb lean ground beef ((90/10 mix))
  • 4 cloves garlic ( peeled and finely chopped)
  • 2 tbsp parsley (finely chopped )
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • ground sumac ((optional))
  • 1 lemon ((optional))
  • toum garlic spread ((optional))

Instruction

  • Grate the onion (See Note 1) and place onion in a sieve set over a bowl to drain. Press and squeeze out all the excess water. Discard onion juice or save for soup or other use.
  • In a bowl add the ground beef, lamb, shredded onions, garlic, parsley, salt, pepper, turmeric, paprika, and mix well. Divide meat mixture evenly into eighths and form the meat onto 8 skewers, molding and flattening meat around skewer with wet hands to make each kebab about 8" long (See Note 2). For a traditional look, gently press meat between thumb and index finger once meat is on skewer (see photos). If not using skewers, shape meat into eight 8" hot dog/sausage shapes. Set kabobs aside.
  • Clean your grill and heat to 350°F. Oil your grill so these don't stick. Place the skewers on grill and cook until browned on each side and cooked through, 3–4 minutes per side.
  • Allow meat to rest for 3-5 minutes and sprinkle with a little ground sumac, squeeze of lemon and or toum garlic spread. Serve immediately.